3. This recipe is so, so bad for you. But I am the person who birthed Doritos-Crusted Tofu into this world, and I’m not going to apologize for that. If you want overflowing mason jars of green smoothie you are reading the wrong blog. Yes, I did just make an overflowing mason jar of smoothie joke in the last post I did. They’re just really, really stupid and I hate them.

Maraschino cherries, as stated earlier, are disgusting. But they are also delicious. It’s a real conundrum. If you are repulsed by their ingredients, which consist mainly of fake sugar and artificial coloring, you can modify this recipe by making your own maraschino cherries, or you can buy all natural maraschino cherries. Either of these options will taste good, but won’t get you the bright pink color pictured here. To recreate that naturally, you could use a few drops of beet juice.

There are also other subs you could make if you want to make these slightly less trashy – like swapping in coconut oil for canola, using a high-protein gluten-free flour blend and cutting back on the sugar somehow that I am not aware of and do not care about.

But I did none of those things. I fed my family a loaf of sugary, artificially-colored, gluten-full cherry loaf and god damn it we were happy. I used Ener-G Egg Replacer in my version, but a flax egg would also work well.

P.S. Some of these links are affiliate links which means if you click and make a purchase I will earn a laughably small amount of money.

Vegan Maraschino Cherry Bread

By BakeandDestroy
Published: March 20, 2017

It's real bad for you. I've said it enough times now that you really don't need to email me or leave comments about it. K thx.

Instructions

In a medium bowl, stir together the sugar, non-dairy milk, oil, egg substitute, and vanilla.

In a large bowl, sift together the flour, baking powder and salt.

Add the wet ingredients to the dry and stir. Be careful not to over-mix, some lumps are OK.

Gently fold the chopped cherries into the mixture. Transfer mixture to baking pan and bake 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Then remove from pan and cool completely. (About another 30-40 minutes.)

Top with glaze made from the following:
2 cups confectioner's sugar, 1/4 cup reserved cherry liquid, 2 Tbs melted margarine (or coconut oil) and 1/2 tsp almond extract. Mix all of the ingredients together and pour over the top of the cooled bread. Allow the glaze to set up and then slice.